You won't be able to resist these potato plum dumplings. Pitted fresh plums wrapped in tender potato dough, similar to Italian potato gnocchi, forms a pillowy ball, and are coated in sweet, buttery breadcrumbs then dusted with cinnamon sugar. Are you drooling yet?
NOTE: This post was originally published in October 2016, and has been updated in September 2019 for photos, video, and content.
What are potato plum dumplings?
A popular dessert in East and Central European countries, this dish uses potato as a dough base for dumplings filled with plums.
The preparation includes removing the plum pits and stuffing the fruit with sugar or sugar cubes dipped in rum (optional). This step is essential if the plums are not ripe enough or if you're using a tart kind.
What kind of plums should I use?
The best plums for potato dumplings are the ones you have available, but preferably the small European kind.
When plums are in season (late summer to mid-fall), you'll be able to find these at farmer's market and health stores like Whole Foods or Fresh Thyme.
I used damson plums in the original version of this post [and kept some photos for comparasment] and Italian prune plums for this updated form. If you're lucky and have choices, here is something to consider:
- Italian prune plums - use if you like the rich and seductive flavor of ripe plum and don't mind its soft texture.
- Damson plums - use if you prefer a firm fruit and don't mind its tart flavor.
You can also use the regular plums like Black Beauty, however, cut them into smaller pieces. You don't want dumplings the size of your face. Or do you? ๐คทโ๏ธ
The smaller they are, the more you can eat. I used to eat them until my belly hurt. I never had problems eating sweets as I had other food. Funny that.
Ingredients:
The best part about this delicious recipe is that it uses staple ingredients you already have in your pantry. The only thing you'll have to go out and buy are probably plums.
Frequently asked questions:
1. CAN YOU FREEZE POTATO PLUM DUMPLINGS?
Plum dumplings are best kept fresh, and if you can't eat them by yourself, then invite your friends to enjoy. ๐ I have tried freezing the raw dumplings, but they fell apart while cooking, and it wasn't pretty. What a waste!
However, if you want to give it a try, this is the best practice:
- Place dumplings an inch apart on a cling wrap-lined baking sheet and freeze (will prevent from sticking to each other).
- Remove dumplings from the baking sheet and place them in a freezer bag; return to the freezer until ready to use.
- Cook frozen dumplings in boiling water for 15 minutes.
2. HOW LONG CAN THEY LAST?
Refrigerate and store in an airtight container, and dumplings will hold fresh for up to five days. But let's be realistic - you'll eat them in a day!
3. HOW TO REHEAT THEM?
You can easily reheat them in a microwave. Place 1-2 dumplings in a microwave-safe bowl and heat on high for 30-45 seconds (longer if heating more than two at a time).
4. HOW TO SERVE PLUM DUMPLINGS?
This plum dessert, (aka knedle sa šljivama in Bosnian and Kartoffelklösse in German), tastes excellent warm or cold. Top each dough ball with a dollop of sour cream [trust me on this] and dust generously with cinnamon sugar.
5. CAN I USE DIFFERENT FRUIT?
You can substitute plums with peaches or apples. Soften the fruit first by warming up the pieces with some sugar over medium-high heat.
Consider these fillings as well:
- Prunes soaked in rum
- Berries
- Chocolate
- Nutella
- Sweetened cream cheese
Savory or sweet, dumplings are equally favored in my neck of the woods. They are not always made with potatoes as a base. We make Bacon bread dumplings with bread, obviously, and guess what are semolina dumplings made with?
Yep, semolina. Those are great for soups.
How to make it?
If you follow this easy recipe tutorial, making plum dumplings will be a breeze!
* The full and printable recipe is available in the recipe box at the bottom of this post. Also, check out tips for the best results below.
Steps 1 to 4:
- Cook potatoes with skin on. Peel and mash potatoes with salt and butter or run through a potato ricer.
- Let cool to room temperature.
Steps 5 to 8:
- Add egg and mix until well combined. Sift in the flour and knead until soft dough forms.
Steps 9 to 12:
- The dough should not stick to your hands. Cut dough into 8 equal pieces.
- Place one plum in the center of a flattened dough piece and bring sides over plum; roll it between the hands until it's sealed tight.
Steps 13 to 16:
- Cook dumplings until they rise to the surface, about 5 minutes. Cook for 3 minutes longer. Roll cooked dumplings in lightly butter-toasted bread crumbs to coat.
- Serve dumplings topped with a dollop of sour cream and sprinkled with sugar/cinnamon mixture.
Pro tips/Recipe notes:
- Run the blade of a sharp knife around the middle of potatoes before you cook them. This will allow the skin to easily slide off. Run the potatoes under cold water for a few seconds until cool enough to handle. Pull the skin off with your hands.
- Potatoes cooked with the skin on retain little to no moisture and thus are a better option for dumplings.
- Don't worry if potatoes don't mash smoothly. Small clumps are OK and won't be noticeable once the dumplings are cooked.
- Knead the dough on a floured surface to prevent sticking.
- Remove the plum pit (stone) by slightly squeezing the plum with your fingers on the narrow sides (where the stem is and the opposite side). It should easily open, exposing the pit. This method works best with firmer plums, but not the large round kind you usually find in the States.
- Panko, Japanese-style coarse bread crumbs is not suitable for this recipe.
- Add some butter to toast the breadcrumbs for more flavor.
What should I try next?
If you like cozy desserts with fruit, you'll love these:
- RUSTIC PLUM RICOTTA TART
- SKILLET ORANGE FILLO CAKE
- LOKSHEN MELBA KUGEL
- CRANBERRY ORANGE CREAM TART
- EASY EGGLESS APPLE CAKE
- APPLE AND FIG POLENTA TORTA
Potato Plum Dumplings – Knedle sa Šljivama
EQUIPMENT
- Large pot
- Skillet
- Slotted spoon
Ingredients
- 2 large potatoes, skin on
- ¼ teaspoon salt
- 1 tablespoon butter
- 1 egg
- 1 to 1 ½ cups all-purpose flour
- 8 ripe Italian prune plums (or damson), pitted
- โ cup vegetable oil
- โ cup plain breadcrumbs
- 1 cup sugar
- 1 teaspoon cinnamon
- Sour cream, optional
Instructions
- Cook 2 medium to large potatoes until done, about 20 minutes. Peel and place in a medium bowl. Add ยผ teaspoon salt and 1 tablespoon butter and mash (it should yield about 2 cups). Let cool to room temperature.
- Add egg and mix until well combined. Sift in one cup of flour and knead until soft dough forms. Add another ยฝ cup of flour if the dough sticks to your hands. Cut dough into 8 equal pieces.
- With lightly floured hands, take a piece of dough and pat it flat. Place one plum in the center and bring sides of dough over plum; roll it between the hands until it's sealed tight (moist your hands if necessary).
- Fill a large pot with water and bring to a boil. Lower the heat to medium. One at a time put dumplings into boiling water (do in batches if necessary). Wait until dumplings rise to the top, about 5 minutes. Cook for 3 minutes longer.
- Meanwhile, in a large pan, heat โ cup vegetable oil over medium heat; add โ cup breadcrumbs. Stir until the breadcrumbs are golden brown in color (be careful not to burn them - mine got too dark quickly here). Using a slotted spoon, remove cooked dumplings and add them to the breadcrumbs. Roll them in the pan to coat completely. Transfer to a plate.
- In a small bowl combine 1 cup sugar and 1 teaspoon cinnamon.
- Serve dumplings topped with a dollop of sour cream and sprinkled with sugar/cinnamon mixture.
Video
Notes
- Run the blade of a sharp knife around the middle of potatoes before you cook them. This will allow the skin to easily slide off. Run the potatoes under cold water for a few seconds until cool enough to handle. Pull the skin off with your hands.
- Potatoes cooked with the skin on retain little to no moisture and thus are a better option for dumplings.
- Don't worry if potatoes don't mash smoothly. Small clumps are OK and won't be noticeable once the dumplings are cooked. However, you can run it to the potato ricer for an extra smooth texture.
- You can mix a tablespoon of Cream of Wheat with the flour for the dough.
- Knead the dough on a floured surface to prevent sticking.
- Remove the plum pit (stone) by slightly squeezing the plum with your fingers on the narrow sides (where the stem is and the opposite side). It should easily open, exposing the pit. This method works best with firmer plums, but not the large round kind you usually find in the States.
- If your plums are not sweet enough, sprinkle them with a teaspoon of sugar (optional) before wrapping them with the dough. Alternatively, you can dip a small sugar cube in spiced rum and place inside each plum.
- Add 1-2 tablespoons butter to toasting the breadcrumbs for extra flavor.
- Panko, Japanese-style coarse bread crumbs is not suitable for this recipe.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on its products.
Jasna says
These dumplings are deadly and a favorite from my childhood. I make them every year when I can pick fresh plums from our tree. I've also collected plums, pitted them and froze them to make dumplings over the colder months.
When I fry up the breadcrumb topping I often add a sachet of vanilla sugar. So good. But I try not to make them too often because I end up eating way too many.
Jas says
Same here, Jasna! My little plum tree doesn't produce enough for freezing yet, but when I find our plums in the stores (on rare occasions), I buy extra and freeze them. I love the idea of adding vanilla sugar to the breadcrumbs! Thanks for stopping in! โค
Denise Cottrell says
I am so happy to see someone sharing this recipe and especially with the step by step pics. I am 70 yr old, and have been making them almost yearly since I got married at 18. Couple of differences are is that I roll the dough out like a pie dough and cut into squares that I eyeball to fit around the plums. Then proceed. I also put them in a dish, sprinkle with sugar and a dusting of cinnamon then lots of buttered corn flake crumbs mixture and add another layer of plums on top. I usually make about 50 at a time. Now there is only 2 of us, at 5 each permeal, lasts 5 days! Hooray-- no additional cooking for 5 days. My Hungarian/Swiss Oma would be proud. My apple pie american hubby LOVES these-maybe more than me!!
Jas says
Your version sounds so scrumptious, Denise! I must give it a try! Love learning new ways of making classic dishes. Thanks for sharing yours. As for your friend..." love goes through the stomach," right? ๐ Thanks for stopping in and leaving such a lovely review.